Barley Flour Bread Recipe
Hearty, rustic barley flour bread with a nutty flavor profile, tender crumb, and a perfectly crisp crust that complements both sweet and savory toppings.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">250g barley flour</li><li class="ingredients-single-item">250g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">7g instant dried yeast (1 packet)</li><li class="ingredients-single-item">30g honey (or maple syrup)</li><li class="ingredients-single-item">30g olive oil, plus extra for greasing</li><li class="ingredients-single-item">300-320ml lukewarm water</li><li class="ingredients-single-item">Additional flour for dusting</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Proofing basket or bowl</li><li class="equipment-single-item">Dutch oven or baking stone</li><li class="equipment-single-item">Bread lame or sharp knife for scoring</li><li class="equipment-single-item">Baking parchment</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the barley flour and bread flour. The blend of flours is important - barley flour alone doesn't contain enough gluten to create a well-structured loaf, so the bread flour provides the necessary structure while allowing the nutty barley flavor to shine.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a separate small bowl, dissolve the honey in the lukewarm water (around 38°C - warm but not hot to the touch). Sprinkle the yeast over the water-honey mixture and let it stand for 5-10 minutes until foamy. This activation step ensures your yeast is alive and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Make a well in the center of your flour mixture and pour in the activated yeast mixture and olive oil. Add the salt around the edges (direct contact between salt and yeast can inhibit fermentation). Using a wooden spoon or your hands, mix until everything comes together into a shaggy dough.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will feel slightly tackier than pure wheat dough due to the barley flour. If using a stand mixer, knead with the dough hook on medium-low speed for 6-8 minutes. You'll know it's ready when the dough passes the "window pane test" - a small piece can be stretched thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size. Barley flour dough may rise slightly slower than all-wheat dough, so be patient.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once doubled, gently punch down the dough to release excess gas. Turn onto a lightly floured surface and shape into a tight round loaf by pulling the edges into the center and turning, creating surface tension. Place seam-side up in a well-floured proofing basket or seam-side down on parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cover and let rise again for 45-60 minutes, or until the dough has increased in size by about 75% and slowly springs back when gently poked with a finger, leaving a slight indentation.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the dough is in its final rise, preheat your oven to 230°C. If using a Dutch oven, place it in the oven during preheating. For a baking stone, preheat it for at least 45 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When ready to bake, turn the dough out onto parchment paper (if using a proofing basket) and score the top with a sharp knife or bread lame, creating a pattern about 1cm deep. This isn't just decorative - it allows the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For Dutch oven method: Carefully remove the hot Dutch oven, place the dough with parchment inside, cover with the lid, and return to oven. Bake covered for 25 minutes, then uncover and bake for an additional 15 minutes. For baking stone method: Slide the dough with parchment onto the hot stone and create steam by placing a tray of ice cubes or hot water on the bottom of the oven. Bake for 35-40 minutes total.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>The bread is done when it's deeply golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 95-98°C on an instant-read thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the baked loaf to a wire rack and allow to cool completely before slicing, at least 1 hour. This cooling period is crucial as it allows the starches to set and the moisture to distribute evenly throughout the crumb. Your patience will be rewarded with perfect slices rather than a gummy interior.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I make this bread with 100% barley flour instead of mixing with bread flour?
Using 100% barley flour isn't recommended as it lacks sufficient gluten to create proper structure. The bread would be dense and may not rise well. The recipe's 50/50 ratio of barley to bread flour offers the perfect balance of nutty flavour while ensuring a good rise and texture.
Why does barley bread have a denser texture than regular wheat bread?
Barley flour contains less gluten than wheat flour, resulting in a somewhat denser crumb. This characteristic texture is part of its rustic charm. The bread will still rise properly, especially with the blend of flours in this recipe, but expect a heartier, more substantial texture than all-white loaves.
How long does homemade barley bread stay fresh?
Homemade barley bread typically stays fresh for 3-4 days when stored in an airtight container or bread bag at room temperature. The addition of barley flour actually helps maintain moisture slightly longer than all-wheat breads. For longer storage, slice and freeze for up to 3 months.
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